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Pumpkin Cake I

"A different and delicious way to prepare pumpkin that just might replace pumpkin pie at your holiday table."
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Ingredients

1 h 10 m servings 276 cals
Original recipe yields 18 servings (1 --9x13 inch cake)

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Directions

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
  2. In a medium bowl, mix together the pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, cloves and ginger. Transfer to the baking dish. Sprinkle the cake mix over the pumpkin mixture. Drizzle with melted butter. Top with pecans.
  3. Bake 50 minutes in the preheated oven.

Nutrition Facts


Per Serving: 276 calories; 15 g fat; 33.2 g carbohydrates; 4.2 g protein; 39 mg cholesterol; 249 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

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Most helpful positive review

We are BIG pumpkin pie fans so i wasn't too excited about this recipe. However, my fondness for trying new dishes took over and i was very pleased with the results. It was very,very easy to make...

Most helpful critical review

This was terrible.

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We are BIG pumpkin pie fans so i wasn't too excited about this recipe. However, my fondness for trying new dishes took over and i was very pleased with the results. It was very,very easy to make...

This has been a BIG hit with my family of 12 over the past 10 years. It's a good alternative to pumpkin pie and it's delicious!! My family continues to request it year after year...highly recomm...

This was terrible.

I typically make things from scratch, but was given a box of food that included a cake mix, so I tried this recipe. We all like it a lot, though I prefer pumpkin harvest bars made from scratch ...

This recipe is delicious. I took it to a potluck and it got rave reviews. Give it a try. Very Good.

Wonderful! So easy and delicious! I made it for work and everyone had to have the recipe. Will plan on making this often this fall. Wouldn't change a thing! Thanks Susanne!

I have had nothing but a positive response to whomever I served the dessert to--a family favorite! Not difficult to make!

Very good, nice and moist. I threw in some sliced blanched almonds instead of the walnuts and tossed in about 1/2 cup of raisins. Only used 1/2 teaspoon cloves, I think a whole 1 would be over...

How is this a picture of a cake baked in a 9 by q3 pan ?